Hana, a native of the Bay Area born in Oakland, has lived across the country exploring different regional cuisines. She draws on these experiences to create her own take on "California Cuisine," blending various cooking styles with a disregard for rules, except for essential ones such as salting pasta water.

Growing up in a family of Danish origins with a history in the restaurant business, Hana learned the traditions of Danish and Midwestern cooking from a young age. Her artistic family taught her to develop a refined palate and a careful eye. Her father's style of cooking, which emphasizes fresh, high-quality organic ingredients, has always inspired her.

Hana discovered her passion for cooking at an early age, playing restaurant from the age of five and spending summers learning to bake award-winning pies and cook up hearty meals in her grandmother's historic farmhouse kitchen. As a teenager, she experienced the Bay Area's finest cuisine, from Chez Panisse to The French Laundry, and spent much of her free time studying cookbooks and experimenting in the kitchen.

After initially being discouraged from pursuing a career in culinary arts, Hana found her way back to her dream and apprenticed in wine country with the renowned chef Linda McCulloch. She has since cooked for a wide range of clients, from tech executives to politicians, and has developed a reputation for her attention to detail, beautiful food styling, and well-balanced dishes.

Hana's cooking is influenced by the changing seasons, and she enjoys sourcing wild foraged ingredients from the local landscape, such as black mission figs, peppercorns, and miners lettuce. Contact her today to craft a unique meal that will leave your guests talking long after the event is over.